Penedès, Designation of Origin Area: Catalonia Map: Number 8 Situation: From the inland hills to the Mediterranean, from the Llobregat river to the Gaià. Land and sunshine, vineyards and wine. in harmonious balance to nourish the quality of the DO Penedès wines. Page 1
The land and the vineyards know neither geographical nor political divisions. The Penedès region is wide and open, covering a long strip of land between the sea and the mountains, half-way between Barcelona and Tarragona. In the heart of the inland Catalan depression, between the inland mountains and the small plains of the mediterranean coast, you ll find the Penedès vineyards. The DO is made up of three distinct zones: The Penedès Superior (near the inland mountain range), The Penedès Marítim (between the sea and the coastal hills) and the plain between these areas, known as the Penedès Central. Micro-climates The Penedès enjoys a wide variety of micro-climates, marked by the different altitudes and the proximity of the sea. The climate is typically Mediterranean, mild and warm. The Penedès Marítim (Baix Penedès and Garraf counties) is milder due to the proximity of the sea. The Penedès Superior (Alt Penedès, Alt Camp, Anoia and Baix Llobregat counties) has higher rainfall and larger contrasts between maximum and minimum temperatures. The Penedès Central (made up mostly of the Alt Penedès county) is a mixture of the two microclimates. Singularity The diversity of the DO Penedès' wines is based on the singularity of the region. A thousand tastes, aromas, bodies and structures... are the result of these differences in climate, territory and the variety of the soils that make up the region, marked by the green of the hills and valleys or the blue of the Mediterranean. Grape Varieties: To the traditional grape varieties found in the Penedès should be added a series of other varieties that in latter years, have been the result of research, constant innovation and attention given to the demand of new palates. There has also been a process of recuperation of native varieties which had become lost over the years, and that winegrowers and Penedès producers are now reintroducing Page 2
White grapes The DO Penedès is widely recognized for the quality of its white wines, combining a range of wines made with traditional varieties (Xarel lo, Macabeu and Parellada) with others made from varieties successfully introduced to the region over the years (Chardonnay, Riesling, Sauvignon Blanc...) With Xarel lo based wines as the standard-bearer, the DO Penedès' wines are all aroma, taste and quality. A pleasure for the senses. Most Penedès whites are drunk young, in the year after bottling, when their sensory properties are at their peak. Producers also make whites fermented or aged in barrels, discovering other extraordinary sensations, wines that can age well over two to five years. When pairing with food, these whites match fish and seafood prepared without sauces; oysters, eggs and cold dishes and fresh or lightly cured cheese. Xarel lo: One of the traditional varieties of the Penedes. Xarel lo is the flagship variety of the DO Penedès. Brilliant, unique and rewarding... the essence of the territory. It can produce great white wines (oaked or unoaked) either alone, or together with the other two native Penedès varieties, Macabeo and Parellada. The fruity dry whites made from Xarel lo are considered the most typical of the Penedès together with the common blend of Xarel lo, Macabeu and Parellada, which is typically the blend base for cava making. Unoaked Xarel lo wines are smooth, medium bodied wines with a silky character; fruity and aromatic, they have good acidity and an excellent alcohol level. Xarel lo based wines designed for ageing are full bodied, warm, long wines, with a mineral finish and a marked varietal expression heightened through maceration with the skins, fermentation in barrels or cement eggs, ageing on the lees. Macabeu: This variety is found mainly in the Central Penedès and is the grape which contributes a fruity aroma and lively acidity to Penedès blends. Page 3
Parellada: This is the most delicate of the traditional white varieties of the Penedès. It produces white wines which are aromatic, dry, with a moderate alcohol content, fresh aroma and with a delicate, fruity acidity. Malvasia de Sitges: Mediterranean variety, from the coast of the Penedès, which is cultivated in Sitges. White sweet and smooth grapes. Their products are fresh and aromatic wines also usefull to create sweet wines and aged wines. Moscatell d Alexandria: This variety produces both dry and sweet wines. It was already planted in the times of the Egyptians, Greeks, and Romans throughout the Mediterranean. Chardonnay: This international variety was introduced to the Penedès in the sixties and acclimatised successfully. It brings aromas and body to the white wines of the Penedès and is used to produce both fruity unoaked wines and aged whites. Riesling: Found in the Upper Penedès, it is one of the few varieties which has a characteristic primary aroma, noticeable even before vinification. Wines made from this variety are fragrant, very fruity with a fresh, dry body. Sauvignon blanc: Very aromatic variety. It produces elegant, well structured wines with good acidity and notes of asparagus, box and peppers with hints of blackcurrant, jasmine and valerian flowers. Page 4
Red grapes Fruit of years of experimentation and constant innovation, recovering indigenous varieties that had been lost and attention to new consumer tendencies, the DO Penedès offers an exquisite range of quality red wines. A luxury for the senses. The red wines of the Penedès improve with the passage of time if kept in the appropriate conditions (protected from light, smells and vibrations and at a constant temperature not above 15 C). Depending on the vintage and the grape variety, they should evolve well for 4-5 years. At the table, a Reserva, or simply just a good Penedès red is best matched to red meats and roasts. For more aromatic reds, white meats and blue cheese make an ideal pairing. Garnatxa: A traditional Mediterranean variety which can be found in the warmer region of the Lower Penedès. Often present in the fruity rosé wines of the Penedès, it produces wines with very good alcohol content and body, suitable for ageing in oak. Syrah: An oriental variety, particularly well adapted to the Mediterranean. Sensitive to draught and of a very low production, it produces wines with a lot of body, intense colour, good alcohol content and with a light aroma of violets. Monastrell: Typical Mediterranean variety which has acclimatised well in the Central and Upper Penedes. The wines are of a deep colour and require a long period of ageing or blending with fruity wines. Merlot: This is found in the Central Penedès and is used for making varietal, aromatic and young wines. The wines it produces are full bodied and tannic, and also blending well with others. Page 5
Pinot Noir: A traditional variety which has shown a great capacity for acclimatisation in the Penedès. It gives excellent aroma and is well suited to ageing. Cabernet Sauvignon: The wines from this grape are of an intense colour, demonstrating a distinctive character and class compared to other red varieties. Its aromas become more complex with ageing, and exhibit notes of smoke, cedar and truffles. A variety which is cultivated in the Central and Upper Penedès. Samsó: One of the traditional red varieties that is cultivated in the Baix Penedès. It produces wines of character, rich in pigments and extract that benefits from ageing in oak barrels, and maturing in the bottle. Known in France as Carignan. Ull de llebre: Wines made from this variety have good alcohol content, with moderate fruity acidity and good aromatic perspective. A traditional variety which is found in the Lower and Central Penedès. Quality Control The DO Penedès seal on a bottle is the guarantee of quality control and the authenticity of a Penedès wine. The Regulating Council of the DO Penedès controls the entire winemaking process, from the vineyard to the glass, in other words, its traceability. Using a soil map, the characteristics of every plot planted to vine are known and the Regulating Council keeps a register of growers with the details of every producer. During the harvest production, vineyard yields and the quantity of grapes assigned for producing classified wines is all controlled. Page 6
To this end, all samples are subject to sensory analysis by the tasting committee. Only those samples that exceed the required limits are classified and receive the seal of guarantee that every bottle of DO Penedès wine carries. Sourced from the official website of Penedès Designation of Origin Page 7
BCNWine in Penedès Designation of Origin Page 8
White GG Varieties: Xarel lo 50%, Macabeu 35%, Parellada and Chardonnay Description: Young white wine Elaboration: Soft juice extraction. Cold controlled fermentation. Characteristics: Clear bright yellow with green hues. Clean, fruity and delicate aromas. Fresh and pleasant with body and character and some sour notes. Recommended food pairing: Appetizers, salads, seafood, light cheese and white meats (chicken, rabbit, pork ). Serving temperature: 8-10ºC Alcohol: 11 % vol. Peñín s guide 2012: 86 points Xarel lo Barrica GG white Varieties: Xarel lo 100% Description: Mono-varietal white wine with barrel tones Elaboration: Soft run juice extraction. Fermentation takes place in oak barrels, "batonnage and lees aging. Characteristics: Bright straw yellow colour with golden hues. Flavours of tropical fruit, butter and toast. Structured with good balance between fruit and wood. Recommended food pairing: Appetizers, fish and seafood, cheese and pates, and poultry. Serving temperature: 8-10ºC Alcohol: 13 % vol. Peñín s guide 2012: 87 points Page 9
Dry Muscat GG white Varieties: Muscat 100% Description: Mono-varietal white young wine Elaboration: Soft run juice extraction. Slow cold controlled fermentation. Dry winemaking. Characteristics: Bright and yellowish wine with golden hues. Pleasant strong flavour of grape, white flowers, mature summer fruit and citric hints. Long and creamy dry wine with peach, apricot and pineapple tones reminding white flowers and citric at the aftertaste. Recommended food pairing: Appetizers, snacks, fish and seafood, light cheese, white meats (chicken, rabbit, pork ) and Asian food. Serving temperature: 6-8ºC Alcohol: % vol. Chardonnay barrel GG white Varieties: Chardonnay 100% Description: Mono-varietal white oaked wine Elaboration: Soft run juice extraction. Slow cold controlled fermentation. Characteristics: Recommended food pairing: Serving temperature: 6-8ºC Alcohol: % vol. Page 10
Rosé GG Varieties: Merlot 100% Description: Young rosé wine Elaboration: Controlled maceration 8-18 hours at low temperature. Cold fermentation 10-15 days, obtaining the primary aromas of the grapes. Characteristics: Bright cherry coloured. With fruity, fresh and intense floral flavours, creamy and with hints of red fruit. Recommended food pairing: Due to its fresh and lively character matches with meats, pasta, light meats, poultry and Asian food Serving temperature: 8-10ºC Alcohol: 12-13,5 % vol. depending on the vintage. Red Reserva GG Vintage 2009 Varieties: 50% Cabernet Sauvignon and 50% Merlot Description: Reserva red wine Elaboration: The fermentation takes place at a controlled temperature 25/30 º C, with maceration with the skins, in order to promote the formation of aroma and colour in the first fermentation. Aged 18 months in oak barrels, remaining a minimum of two years in bottle. Characteristics: Bright ruby red brick tones, typical of the breed in colour. Red fruit, coffee and roasted aromas of pepper, woods and characteristics of the Cabernet Sauvignon flavours. Creamy flavour with hints of red fruits. Balanced with ripe tannins and good in the mouth. Recommended food pairing: all kind of red meat and game. Ideal partner in rice dishes and stews also with strong cheese. Serving temperature: 18-20ºC Alcohol: 13-14,5 % vol. Page 11
Red Crianza GG Vintage 2012 Varieties: 50% Cabernet Sauvignon and 50% Merlot Description: Crianza red wine Elaboration: Characteristics: Recommended food pairing: Serving temperature: 18-20ºC Alcohol: 13-14,5 % vol. Trias Batlle white Varieties: Macabeu 45%, Xarel lo 30%, Parellada 15%, Muscat 10% Description: Young White wine Minimum aging in the bottle: - Elaboration: Characteristics: Clear pale yellow in colour. Clean and brilliant with pleasant flavours of fresh grapes. Well balanced level of acidity and alcohol. Recommended food pairing: It matches with salads, light cheese, fish and selfish. Serving temperature: 5-7ºC Alcohol: 11,5% vol. Page 12
Trias Batlle Xarel lo Barrel Varieties: Xarel lo 100% Description: White wine Minimum aging in the bottle: - Elaboration: Characteristics: Straw yellow coloured with green and gold tones. Toasty and smoky flavours blended with fruity aromas of apricot and almonds. Woodland undergrowth with vanilla notes. Smooth balanced on the palate, full-bodied, good acidity with a pleasant and lingering aftertaste. Recommended food pairing: Serving temperature: 5-7ºC Alcohol: 13% vol. Trias Batlle Rosé Varieties: Merlot 40%, C.Sauvignon 40%, Syrah 20% Description: Young rosé wine Minimum aging in the bottle: - Elaboration: Characteristics: Elegant cherry coloured with a light purple tone. Fine floral flavoured with discreet fruity hints. Smooth, rich in the mouth with quite long aftertaste. Recommended food pairing: Highly recommended with pasta, also rice, vegetables and soup of fish. Serving temperature: 5-7ºC Alcohol: 12,5% vol. Page 13
Trias Batlle young red Varieties: Tempranillo 60%, Merlot 40% Description: Young red wine Minimum aging in the bottle: - Elaboration: Characteristics: Powerful ruby coloured with violet tones. Delicate floral flavours with ripe fruit such as blackberries and strawberry. Velvet tannings, well structured. Recommended food pairing: Roast meats, casserole, game, traditional Spanish meat dishes. Serving temperature: ºC Alcohol: 13% vol. Trias Batlle C. Sauvignon Aged Varieties: Cabernet Sauvignon 100% Description: Aged 8 months in French oak Red wine Minimum aging in the bottle: 24 Elaboration: Characteristics: Rich and sensual flavours typical from the grape with tones of red and black berries like cherry and blackcurrant, green coffee beans, liquor and with tones of vanilla and leather coming from its aging. Full and silky in the mouth with dense and wellstructured tannins. Serving temperature: ºC Alcohol: 13% vol. Page 14
Robert J Mur white Varieties: Macabeu, Xarel lo Description: Young White wine Elaboration: Manual harvested, pre-fermented in cold, under controlled temperature in stainless steel tank keeping the characteristics of each one of the varieties. No wood. Characteristics: Medium intense and brilliant gold yellow colour. Fruity and fresh flavours, sesame and white ripe fruit. Elegant in the mouth, banana, pear and white flowers are present. Good structure and vivid acidity. Recommended food pairing: All type of fish and seafood. Serving temperature: 5-7ºC Alcohol: 11,5% vol. Robert J Mur rosé Varieties: Ull de llebre, Garnatxa Description: Young rosé wine Elaboration: Manual harvested, grown at vines at 500m high obtaining high quality grapes with low quantities of production. Controlled temperature fermentation in stainless steel tanks, separated per variety and with maceration of the skins. Characteristics: Bright cherry in colour. Flavours of roses, fresh and ripe fruit. It melts in the mouth with fruity tones. Savoury and expressive with a long and tasty aftertaste. Recommended food pairing: Grilled vegetables, pasta, fish and paella Serving temperature: 5-7ºC Alcohol: 11,5% vol. Page 15
Robert J Mur rosé Varieties: Ull de llebre Description: Red wine Elaboration: Manual harvested, grown at vines at 300-500m high obtaining high quality grapes due to Mediterranean climate. Controlled temperature fermentation in stainless steel tanks, separated per variety and with maceration of the skins. Slightly aged. Characteristics: Reddish tones with bright ruby hints. Intense red fruit flavours, raspberry. Silky and elegant it melts as it passes. Recommended food pairing: All type of red meat, pasta, mushrooms and semi-cured cheese. Serving temperature: 12-18ºC Alcohol: 12% vol. Page 16